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Ring Structure, Conformation, and Isomerism in Monosaccharides
The topic of ring structure and isomerism in monosaccharides is one of the most troublesome subjects in food chemistry because it contains a great deal of detail, includes many terms, and, in…
Turkish Coffee Recipe
As almost everyone knows, Turkish coffee and Turkish tea hold a special place in Turkish culture, and both beverages are growing increasingly popular worldwide. We Turks offer tea to guests—acquaintances or strangers…
How to Cook Colostrum?
It is not possible to consume colostrum raw and it is not recommended. On the other hand, colostrum is a type of milk that does not tolerate heat very well. When heated,…
Sloe Berry (Prunus spinosa L.); Characteristics and Health Benefits
Sloe berry, scientific name Prunus spinosa L., is a thorny shrub belonging to the Rosaceae family. Sloe berry is also called "blackthorn," "wild blackthorn," or "wild plum." This article has three sections.…
Autumn Olive Fruit; Characteristics and Health Benefits
Autumn olive is a shrub in the family Elaeagnaceae. In Türkiye, it is also known by names meaning “Japanese oleaster,” “sacred olive” and “autumn olive.” It is a deciduous, thorny plant with…
Acidity of Milk; Importance, Effects and Determination Methods
Milk is a food with a slightly acidic character. This acidic character is mainly due to the proteins (casein, albumin and globulins), phosphates, organic acids such as citric acid and carbon dioxide…
Advantages of Using Lactobacillus plantarum in Sucuk Production
Sucuk is a dry-fermented sausage produced by traditional and industrial methods. Traditional production generally takes place in small businesses without starter cultures, and the sausages ripen under natural conditions. Industrial production uses…
Jujube Fruit; Overview, Composition and Health Benefits
Jujube has a history of approximately 4000 years. Its scientific name is Ziziphus jujuba Mill. It is also known as the Chinese date or red date, and in China it is called…
Aşure (Ashura, Noah’s Pudding) Recipe
Aşure is a tradition of the Islamic society. It is prepared every year on the 10th day of Hijri Muharram and is served to neighbors and relatives. According to Islamic belief, when…
Meet our authors
Halil İbrahim Akgül
Food engineering, dairy science, food microbiology and nutrition.
View profileÖzlem Çakır
Fruit science, antioxidants, food processing and nutrition.
View profileAybike Kamiloğlu
Meat science, food microbiology, starter cultures and food technology.
View profileHatice Kübra Akgül
Traditional Turkish cuisine, practical recipes and food science.
View profileA scientific perspective on food.
Gıda ve Sağlık brings readers clear, accessible information about food, nutrition, food chemistry, and microbiology.
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